Another of my vegetarian experiments, which works well if you like curry. I use Patak’s curry paste, as personal preference, but obviously your choice! I think this is about Medium hot, add more paste if needed.

50g red lentils, cooked
1 stick celery, finely chopped
1 onion, chopped
2 heaped dessertspoons Madras paste
1 can chopped tomatoes
1/2 to 1 can chickpeas (mash 1/3 or 1/2 of them)
4 vegetable stock cubes
200g cauliflower in small pieces
100g frozen spinach
1/8 tsp ground cardamom
1/2 tsp ground coriander
1 rounded tablespoon ground cumin
1-2 tsp garlic powder
1/2 tsp salt
Additional water, if needed

Sauté the celery gently for 2-3 min, then add the onion and cook for a couple min longer. Stir in the Madras paste and cook for a little while, then add the tomatoes. Drain the lentils and add them to the mix, and then everything else. Simmer for 20-30 min while you do the rice, or maybe pop into the slow cooker for a 2-3 hours on low, if you need to make other things for the meal.

Serve with brown basmati rice and green vegetables, and poppadums or other tasty accompaniments.  I allow about 12 oz for two of us, and freeze the rest in 12 oz takeaway trays, but without the side veg you may need double portions.